Ingredients
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3/4 cup acacia honey
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1/2 cup granulated sugar
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1/2 tsp finely grated lemon zest
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1/4 tsp cinnamon
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1/4 tsp black pepper freshly ground
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pinch of freshly grated nutmeg
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pinch of ground ginger
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pinch of ground cloves
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pinch of freshly ground white pepper
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2/3 cup Candied Lemonfinely diced
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4 1/2 ounces almondssliced
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1/4 cup kirsch
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2 cups 2 tbsp all purpose flour
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1/2 tsp baking soda
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2/3 cup confectioner's sugar
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1 1/2 tbsp Water
Directions
Leckerli from Basel is a small square biscuit made from gingerbread and topped with finely powdered sugar. Unlike other spice bread, Leckerli is rather hard. It is primarily produced in the Basel area, but it is available throughout Switzerland. They’re called Basler Leckerli, (or Läckerli) because they originated in Basel, Switzerland and in Swiss, lecker means ‘delicious’.
Bonus tip: Leckerli are very tasty enjoyed with a glass of chocolate milk.
Preparation:
- In a medium saucepan, combine the honey with the granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves, and white pepper. Cook over low heat, stirring occasionally, until the honey and sugar are melted, about 3 minutes.
- Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds plus 1 teaspoon of the kirsch.
- Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.
- Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm, about 2 hours.
- Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inch thick. Line a large cookie sheet with parchment paper and slide the dough onto it. Prick all over with a fork. Scatter the remaining 1/4 cup of almonds on top. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 400°. In a small bowl, mix the confectioners’ sugar with the water and the remaining 2 teaspoons of kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips. Cut each strip into 3/4-inch bars.
